I've been digging around in the old recipe box again looking for forgotten favorites that I haven't made in years. I found one that surprised me the first time I made it, 100 years ago, because it tasted exactly like its name — English muffin bread. When I made it last night I decided to convert it to whole grain and see if the taste would still hold up. It's still got the open texture and slight tang of an English muffin, and when you toast and slather a slice with margarine, well, yes, it's very muffiny. I think the unbleached version is closer to a true English muffin, but the whole grain is so much healthier, and really good. It's got that chewy, slightly spongy texture and vaguely sour flavor that English muffins are known for.
English muffin casserole bread
- 2 teaspoons active dry yeast (I use instant yeast)
- 2-1/2 to 3 cups white whole wheat or unbleached white flour, stirred well or sifted
- 1-1/4 cups water
- 1 tablespoon sucanot (evaporated cane juice)
- 1/2 teaspoon salt
- cornmeal
- Combine yeast, 1 cup flour, salt, sugar in mixing bowl.
- Heat water until just warm.
- Add water to dry ingredients. Beat with electric mixer (see story above) at low speed for 1/2 minute, scraping bowl. Beat 3 minutes at high speed.
- By hand, add enough of the remaining flour to form a soft dough.
- Place dough in greased bowl, turning to grease surface.
- Cover and let rise in warm place until double, about 1 hour. Punch down. Let rest 10 minutes.
- Grease a 1 quart casserole and sprinkle with cornmeal. Place dough in casserole and sprinkle top with cornmeal. Cover and let rise in warm place until double, about 45–60 minutes.
- Bake in hot 400˚F oven for 40–45 minutes, or until done.
- Remove from dish to cool. (You may have to loosen the sides with a knife.)
Chocolate marshmallow cake from eat'n veg'n
Since I'm on the subject of baking, might as well tell you about this cake. It's a recipe I got from this post. Considering that I have an underdeveloped sweet tooth, am not a chocolate addict and have never missed marshmallows, I can't explain my immediate fixation on this cake. From the moment I first laid eyes on its picture, I knew I had to have it. So the task of finding the ingredients became my mission. The challenge was Ricemellow, and no one in town carried it. I knew I could get it from Vegan Essentials* in Waukesha, but that's an hour away and I wasn't inclined to make the trip. My husband found a package of Sweet and Sara's vegan marshmallows at our local food coop and that's what I sliced and used.
With my apologies to Diann and my huge respect for her cooking, here's what I changed. I used whole wheat pastry flour instead of AP flour. I used 1/4 cup of oil plus 1/4 cup of vanilla soy yogurt for the fat, and I reduced the sugar (sucanot) slightly to 3/4 cup. As noted above, instead of Ricemellow, I sliced several vegan marshmallows, and for the chocolate frosting I used about 1/4 cup of vegan chocolate chips, sprinkled over the hot marshmallow topping and swirled with a knife after they melted.
Even with my changes, this cake was seriously addictive, and it didn't last long at our house. Much to my dismay and relief, my son gobbled it up before I had a chance to eat (a lot) more than I should. Bake the original version or this one for a delicious chocolatey indulgence. Thank you Diann!
side note: Our food coop decided to carry Ricemellow and I now have a tub of it sitting in my pantry. As soon as I have a chance to try it, I'll post a review.
*We visited their warehouse once. Whoa!
